Directions, Reviews, Nutrition

Directions

CUT kernels from the cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.

MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

5 Reviews

Success!

Wonderful taste

I made this soup thinking my husband wouldn't really care for it,was I wrong. He loved the fresh corn taste, its a keeper recipe.

- Linda Kraskewicz
from

Golden Summer Corn Soup

Even better than corn on the cob and not as messy.
Plan to brown corn a bit with next batch for a 'cooked outdoors' flavor.

- Carol Davis
from Edmond, OK

Added Crisp Bacon for even more flavor and crunch

The soup is very good, however, my family like a bit of meat in my one-dish meals. I added a garnish of crisp cooked bacon along with the sour cream and chives, and they absolutely raved. With fresh sweet corn available, I will make this soup often. It is even good the next day, reheated in the microwave on medium.

- Susan Campbell
from Grass Lake, MI

So Good!

I love corn any way you fix it! This is really good. I like to add some leftover mashed potatoes to corn soup too, it adds a thickness and adds some more flavor.

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